3 slices uncured bacon, cooked and chopped, fat reserved
1 ½ cups gluten free flour blend
¼ cup ground flaxseed
1 ½ teaspoon baking powder
½ teaspoon sea salt
½ cup all natural crunchy peanut butter (all natural means peanuts only or peanuts and salt only)
¼ cup reserved bacon fat
1 tablespoon blackstrap molasses
3 eggs, beaten
Do ahead: Preheat oven to 350℉; line a baking sheet with aluminum foil and coat with cooking spray. Cook bacon in a saute pan until crispy; pour off grease and reserve. Chop bacon.
In a large bowl, whisk together flour, flaxseed, baking powder and salt. In a separate bowl, whip together peanut butter, bacon fat, and molasses, with a hand mixer on medium, until blended and a fluffy paste forms (about 2 minutes). Place mixer on slow and slowly whisk in the eggs until blended (about 1 minute). Slowly add dry mixture one large spoon at a time, while mixing on low until all of the flour blend is incorporated and a thick paste has formed. Place dough on a work surface with a little gluten free flour and knead into a ball.Divide the dough into two equal pieces; roll 2 logs 12 inches long and about 1 ½ inches wide. Place logs side by side on the prepared baking sheet. Bake for about 30 minutes or until the light brown and firm to touch. Remove from the oven and let them cool for 10 minutes, leaving the oven at 350℉. Using a serrated knife, cut the logs into 1/2 inch slices (like slicing a baguette) and arrange the slices cut side down on the baking sheet. Return to the oven and bake for an additional 5 minutes. Flip, and bake for another 5 minutes or until firm to the touch. For extra crunchy, allow biscotti to remain in the turned off oven after baking for 45 minutes. Cool and store in an airtight container refrigerated for up to 2 weeks. Woof!